I have a Propane smoker (I know I know you guys probably don't like propane). I got it from costco and it controls the heat and smoke very well.

I need a good brine for muscle duck and goose jerky. I like a sweeter flavor and the meat to be somewhat soft. So far all my batches have turned out a very black color, even if they are soft they are blan and black colored.

I am using apple or cherry chips and only filling the chip pan once which smokes about two hours, I leave the chip pan in and keep the water pan full and let it go for about 8-9 hours at about 210degrees. The meat comes out cooked about right but just doesn't have a good flavor, is it the brine?

I also have a bunch of salmon that needs smoked. Any help is greatly appreciated!

Most wild game jerky I've ever seen is almost black...even when liquid smoke is used rather than natural smoke. Does it taste burned? If not, I wouldn't sweat it. Here's a good jerky marinade you could try:

For about 5 lbs. of meat: (I try to make the slices as uniform as possible by nearly freezing, then using an electric slicer - about 3/16" thick. Cut across the grain for softer, with the grain for chewier.)

Place strips of meat in marinade and let soak for at least 24 hrs. Place on dryer racks and dry for about 8 hrs at 180 degrees or until dry to your preference. If you use a meat smoker, leave out the liquid smoke. If you like a peppery jerky, add more black pepper. If you like some zing in it, add some cayenne, or some crushed red peppers. If you like it sweeter, add some brown sugar or molasses.

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Most wild game jerky I've ever seen is almost black...even when liquid smoke is used rather than natural smoke. Does it taste burned? If not, I wouldn't sweat it. Here's a good jerky marinade you could try:

For about 5 lbs. of meat: (I try to make the slices as uniform as possible by nearly freezing, then using an electric slicer - about 3/16" thick. Cut across the grain for softer, with the grain for chewier.)

Place strips of meat in marinade and let soak for at least 24 hrs. Place on dryer racks and dry for about 8 hrs at 180 degrees or until dry to your preference. If you use a meat smoker, leave out the liquid smoke. If you like a peppery jerky, add more black pepper. If you like some zing in it, add some cayenne, or some crushed red peppers. If you like it sweeter, add some brown sugar or molasses.

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What JimBob said, that is a GREAT base...and feel free to experiment, it's hard to screw up Jerky. Goose Jerky is the best. If you want to go the commercial route get some High Mountain jerky seasoning

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